Instructions

For crust, stir together melted butter, sugar, vanilla and salt in large bowl. Add flour; stir until just combined. Evenly press into the bottom and up the sides of pan. Poke dough all over with fork. Refrigerate 30 minutes.

For filling, combine sugar, pumpkin pie spice and salt in small bowl. Tightly layer apples in an overlapping shingled pattern. (Use all the apples; tart will be full.) Sprinkle evenly with spiced sugar. Place tart pan on baking sheet.

Bake 68-70 minutes or until apples are soft and crust is golden brown.

While tart bakes, make glaze. Add cider and cinnamon stick to large skillet. Cook over medium-high heat until liquid has reduced to about 3 tablespoons, about 15-17 minutes. Remove cinnamon stick. Reduce heat to low; add corn syrup, sugar and vanilla. Whisk continuously until sugar has dissolved. Remove from heat and cool. Pour over tart when it is removed from the oven. Re-warm glaze over low heat, if needed. Cool tart completely in pan on cooling grid.